Guysss you’re in for another week full of delicious goodness. This one looks like it’s straight from a Chinese restaurant. At this rate, my mom can open a restaurant. Personally, I love pickled sour mustard. It gives a nice sour taste that balances the other ingredients. Hope you like it !
INGREDIENTS:
- 250g pickled sour mustard
- 613g squid
- 1 small onion
- 1 shallot
- ½ red bell pepper
- 3 slices ginger
- 15g black beans
- 3 cloves garlic
- 2 green onions
- 1 chili (optional)
- 1 tsp sesame oil
Sauce:
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp cornstarch
- 5 tbsp water
INSTRUCTIONS:
- Peel off the skin of squid, remove the internal organs and wash thoroughly. Then cut the inside of the squid into a pattern
- Separate each piece of the pickled sour mustard and immerse in water for about 30 minutes. Rinse after 15 minutes and immerse it in water for the remaining 15 minutes. Let them dry and cut them into pieces.
- Peel off the onion, shallot and garlic and cut into pieces.
- Remove the core of the red bell pepper and cut it into pieces.
- Wash the black beans and let them dry.
- Wash the green onion and remove the roots. Cut them into portions.
- Prepare the pot of water and temperature for about 70 degrees. Blanch the squid then put it into ice water and take it out immediately.
- Put pickled sour mustard into the wok on medium heat without the oil. Fry it until water comes out then add 1 tbsp of oil and 3 tbsp of sugar. Fry them evenly and put them aside.
- Put 1 tbsp of oil, black beans, ginger, shallots, garlic and chili (already cut into pieces) into the wok and fry on low heat.
- Turn to medium heat and fry onions for about 30 seconds. Lastly, add the mustard, squid and sauce. Fry evenly. Serve.
TIPS
- The squid is easy to cook. When blanching, the squid has to be put into ice water immediately to prevent overcooking.
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Stir Fry Squid with Pickled Sour Mustard ( 鹹酸菜炒鮮魷 )
Ingredients
- 250 g pickled sour mustard
- 613 g squid
- 1 small onion
- 1 shallot
- ½ red bell pepper
- 3 slices ginger
- 15 g black beans
- 3 cloves garlic
- 2 green onions
- 1 chili (optional)
- 1 tsp sesame oil
- Sauce:
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp cornstarch
- 5 tbsp water
Instructions
- Peel off the skin of squid, remove the internal organs and wash thoroughly. Then cut the inside of the squid into a pattern
- Separate each piece of the pickled sour mustard and immerse in water for about 30 minutes. Rinse after 15 minutes and immerse it in water for the remaining 15 minutes. Let them dry and cut them into pieces.
- Peel off the onion, shallot and garlic and cut into pieces.
- Remove the core of the red bell pepper and cut it into pieces.
- Wash the black beans and let them dry.
- Wash the green onion and remove the roots. Cut them into portions.
- Prepare the pot of water and temperature for about 70 degrees. Blanch the squid then put it into ice water and take it out immediately.
- Put pickled sour mustard into the wok on medium heat without the oil. Fry it until water comes out then add 1 tbsp of oil and 3 tbsp of sugar. Fry them evenly and put them aside.
- Put 1 tbsp of oil, black beans, ginger, shallots, garlic and chili (already cut into pieces) into the wok and fry on low heat.
- Turn to medium heat and fry onions for about 30 seconds. Lastly, add the mustard, squid and sauce. Fry evenly. Serve
Notes
1. The squid is easy to cook. When blanching, the squid has to be put into ice water immediately to prevent overcooking.
